loveandlemons5.0
Pignoli Cookies
I can't get enough of these Italian pignoli cookies! They're deliciously chewy and nutty, with a rich almond flavor and crunchy pine nut coating. They'd be perfect for a holiday cookie plate!
👥 15 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
2
In a food processor, place the almond paste, granulated sugar, powdered sugar, egg white, and salt and pulse to form a thick, smooth paste.
almond paste, sliced or broken into pieces1 (7-ounce) packagelarge egg white1
3
Transfer to a medium bowl, add the almond flour, and stir to combine.
4
Place the pine nuts in a small bowl. Scoop heaping tablespoons of the dough, then use your hands to roll them into balls. If the dough is too soft to roll, chill in the refrigerator for ⏱️ 5 minutes to firm up. Roll in the pine nuts, pressing lightly so that the pine nuts stick to the dough.
5
Place on the baking sheet, leaving at least an inch between cookies. Press down on the tops of the cookies to flatten them slightly, then bake for 18 to ⏱️ 22 minutes, or until lightly golden brown around the edges.
6
Let cool on the baking sheet for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
calories
88 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
23 mg
protein Content
2 g
carbohydrate Content
7 g
saturated Fat Content
0.5 g
unsaturated Fat Content
3 g
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